Jet Tila's Famous 5-Star Beef and Broccoli Recipe | The Kitchen | Food Network

welcome back we are cooking up a week's menu and to cook our thursday night recipe please welcome a dear friend chef and restaurateur jet tila so listen you and i cook together on the uh cutthroat kitchen which is if you haven't seen that show that's a lot of fun that show crazy yeah what is harder competing on a show or cooking dinner for your family at night i got to tell you you know what so we have two kids two dogs you know we're crazy family you know cooking at home is like competing on a show right because you know you're fighting time you forgot if you see the other right groceries so you know i think they're equally as hard but um but but you know hanging out with the kids is always the more fun so you've written a book right it's called 101 asian dishes you need to cook before you die i love that title too i'm getting it what are your tips for a home cook who wants to make their favorite asian takeout recipe you know i got to tell you i think a lot of people think asian food is daunting it's difficult but it's really not if you understand some of the basic principles of hot sour salty sweet savory you understand what ingredients correspond to that you are in business that that that is my tip i promise you cooking through that book you will understand asian food better today what we're doing is we're doing kind of a week and a day yes we're showing everyone how to make a full week's recipes okay we're on thursday oh i'm thursday oh you're born you see what we're trying to get up out of you jet tila we need the beef and we need the broccoli let's do it what are we gonna do today excellent so beef and broccoli uh chinese takeout classic doing it at home it's gonna be way healthier okay right you're gonna be able to control way less oil so let's get started how about the beef let's do it you got flank steak yes one of my favorite bits i see the striations see the striations the so what what i'm gonna do is uh can you cut that in thirds with the grain first with the birds with the grain first sure right beautiful okay all right so then what you're gonna do is uh you're gonna now take one of those planks is what i call it and you're gonna lay the knife and on a t against the grain angle that knife and you're gonna cut it into thin tiles done and done if you imagine the imagine of the beef having like a bunch of rubber bands that run through it if you cut rubber bands this way they all splay apart and that's how you get tender beef that's how's that about i'm gonna take it even further though i'm gonna make a marinade so the secret to even more tender meat is marinating the meat and all asian restaurants do this this is baking soda this is the actual steak and you don't use a lot that's gonna tenderize the beef and we're gonna add a little sesame oil to kind of get what i call the pre-marinade the pre-lubrication right because that will keep you from using too much oil on this side essential that makes sense and then uh of course for flavor i'm gonna do a little soy sauce it's real simple it's not very difficult at all and then lastly i use a little bit of cornstarch and what cornstarch i should do is a few things it pulls the marinade into the protein and second it helps kind of pull the sauce together to create that nice kind of you know coats the rice coats the noodles type of texture so that's it um that's that's my marinade yo so you're gonna take that beef sunny if you don't mind we'll roll it into here we'll marinate it up it's such a small amount of marinade you wouldn't think it's so small and it's so effective too that's exactly right because you're gonna get most of your flavor in the sauce portion which is the next portion so this will go into a refrigerator for 20 minutes so overnight you could do this the day ahead if you're one of those super like preppy like always worried about time kind of chefs like i am so like on wednesday where wednesday you could even do it tuesday and you're prepping everything else i know i'm getting crazy i'm so sorry i'm getting a little crazy so um yo as you do that that's it that is your marinated meat we'll put that over there and i'm going to make a sauce really really quick so um you wash your hands sauce real simple remember what are the five flavors hot sauce sweet favorite that's right there's one sauce that is three or four oysters oyster that is my secret everyone's got soy sauce at home yo keep it use it it's good for a lot of things but oyster is the king of the chinese kitchen because it's got savoriness it's got sweetness it's got um it's got saltiness it is like the sauce and you can thin it out with a little beef or chicken stock and then to add acid little rice wine like why not i love that there's the actual science behind your explanation it's like science it's like dancing it's like any anything you love to do the more you cook asian food and the more you get into these ingredients just the better you get it so that's it that's the sauce that's the marinade wow that was easy easy yo uh now all right cool should we start cooking let's do it let's do this all right so i've got a wok here i don't think you need a wok right i think you need a skillet a heavy bottom skillet uh any cast iron work cast iron is brilliant right enamelized cast iron i think either more brilliant right oh wait we forgot one thing remember we got beef what are we missing we are missing booze yo uh chefs have you ever worked with chef mike no stuff mike no not really yeah your chef microwave [Applause] in every kitchen i've ever ran or or created or worked in that was our code because you know sometimes you don't want people to know about you're using a thermal later or a mic so we'd go it would be chef mike or it would be hey yo can you therm that for me so i just uh a little bit of water a little microwave chef mike yo one minute two minutes and i'm ready to roll obviously you're using a high smoke oil what kind of oil are you using i am happy as long as you're using grape seed peanut canola vegetable i am not like i love what you like i you know i like grape seed oil yeah i really do i think it's phenomenal super neutral super high temperature so all i want you to do is use the oil that gets to smoke point and gets really hot first sign of ready to cook is this little little little smoke that's the perfect sign right there that's all i'm looking for a little bit of garlic goes in there and then whatever takes longer to cook is going to go in first so how about some protein because it's coming out of the fridge it's pretty cold i want that smoke i want that smoke point to really get this beef going right so it already smells good it smells good is that garlic right like garlic it like does it too thank you ma'am appreciate it so um so i'm gonna cook this kind of like halfway because i'm always thinking to myself what else needs to go in this pan well broccoli i've already pre-cooked it so i know it's not going to take that long so if i can kind of get this to the medium point where it's a little seared on the outside rare on the inside i'm happy and i'm always there's two rules in the wok always use your complete surface area for efficient cooking and second stir and scrape as long as it's not sticking it ain't gonna burn and then i'm gonna go ahead and marry the broccoli and now it's so serious up in here i know that cookie made is a lot serious you know what uh i want to i want to thin that out with a little bit of that chicken stock because i'm looking at the amount i've got in there and i like to cold mix my sauce meaning if you add the corn starch now you don't have to worry about putting the slurry in later since you've got liquid in here already and it's cold the cornstarch is going to it's going to make a slurry right in there so i'm ready to go with my sauce and any time you're using cornstarch in a slurry in a sauce you just want to make sure that pan uh is hot enough to bring that sauce to kind of a boil the heat is important yeah it can't thicken without heat for the slurry that's exactly right so all i'm waiting for now is the all the items to cook through all the sauce the sauce to tighten up and coat so look you know i'm done so my favorite accompaniment to uh beef and broccoli is going to be jasmine rice i just want to make sure all the beef is kind of brown through and i'm going to go ahead and kind of make the look at that deceptively simple i mean i'm a little i'm surprised you know what i mean why am i paying 7.99 yeah thank you very much thank you oh wait i gotta tell you i mean once you understand the fundamentals of saucing and flavoring asian food's super simple and i mean like i can't emphasize enough that it's fast it's easy and doing it at home you're going to cut the calories down by more than 60 70 percent you hardly put any oil in it you know it's like three tablespoons oil for the whole and you're serving like eight people that's exactly right and you know what if i'm only cooking maybe just for my wife and if the kids are out we have a little kind of date night chinese takeout at home i'll actually use a little pan spray they now have high temperature pan spray oh do they really yeah it's for the grill but you can use it inside if you're going for crazy heat you know i'm sure bring this to you sure there you go madam there it is so so that's it chinese takeout i've got a bunch of these recipes that are that easy for you guys that's the joke don't cook all 101 because obviously by the title yo just cook 100 and you're good to go right there there it is the oyster sauce mmm this is the flavor bomb of the day it's like a it's like a scent in my mouth i can't explain it but it's so delicious in this sauce it's not too salty no it's perfect if you want to master a restaurant dish give this a try jet's new book is that 101 asian dishes you have to try before you die and this is in it jet thank you so much for being here we had a great time [Applause] you

Channel: Food Network

Views: 539,749

Keywords: food network, food, cooking, recipe, how-to, how to make, tutorial, show, tv, cook, chef, fn, directions, ingredients, eat, jet tila, beef, broccoli, chinese, asian, international, comfort food, rice, how to make beef and broccoli, beef with broccoli, chinese food, china, asia, takeout, at home, quarantine, meat, sauce, steak, flank steak, the kitchen, kitchen, soy, garlic, oyster sauce, savory, dinner, date nightfood network, recipes, easy recipes, easy recipe, food network recipes, best, simple, quick

Id: _0Mq_rKzC70

Length: 9min 38sec (578 seconds)

Published: Thu Jul 16 2020